Welcome to headslinger…All the news, half the time.
Scan your favorite sites in a matter of seconds. Store your favorite news sources in quick, easy-to-use folders. Share your reading list with friends and family. Take a tour and learn how this whole headslinger thing works.

The Fresh Loaf

Information for amateur artisan bakers and bread enthusiasts

2
people are reading this
  • Help! For no clear reason my starter smells bad and has lost its strong rise
    Help! For no clear reason my starter smells bad and has lost its strong riseSubmitted by bumpycrumbs on September 25, 2018 - 11:21am. I have been keeping a sourdough starter for several years, and typically I have had good luck getting a good, predi...
    3 hours ago  ·  Share it:   facebook · twitter · e-mail
  • Spiral Mixer Capacity Max/Min
    Spiral Mixer Capacity Max/MinSubmitted by Adammac on September 25, 2018 - 8:39am.Hi guys, sorry if this has been discussed before but I couldn't find anything on it. I'm upgrading to a fairly large spiral mixer for my Bakery and wondering how flexib...
    6 hours ago  ·  Share it:   facebook · twitter · e-mail
  • Ishigaki 3745 Millstone - is this any good?
    Ishigaki 3745 Millstone - is this any good?Submitted by kwbaker on September 25, 2018 - 8:05am.I'm looking for an inexpensive manual home stone mill and have found this model online for a reasonable price.Does anyone have any experience with it? ...
    6 hours ago  ·  Share it:   facebook · twitter · e-mail
  • Recycling rye starter
    Recycling rye starterSubmitted by lenb on September 25, 2018 - 7:27am.I bake mostly with rye and end up with lots of excess starter when feeding my main batch.  I keep the excess in the fridge and would like to bake with it.  I have no idea wh...
    7 hours ago  ·  Share it:   facebook · twitter · e-mail
  • Fresh Figs
    Fresh FigsSubmitted by Stevo on September 25, 2018 - 2:45am.Making a loaf at the weekend I thought it might be fun to throw in a few fresh figs I'd bought.
    12 hours ago  ·  Share it:   facebook · twitter · e-mail
  • Einkorn
    EinkornSubmitted by makebreadnet on September 24, 2018 - 7:12pm.Hi all,Not sure if this belongs here but I recently milled some Einkorn wheat and used it to make sourdough.  It came out great!Here's the list to the whole post about the Einkorn Bread...
    19 hours ago  ·  Share it:   facebook · twitter · e-mail
  • 100% organic white flour
    100% organic white flourSubmitted by solano on September 24, 2018 - 6:31pm.I tried to get a strong flour last week, but I could not, I only found 25kg packages, which is a lot for me, hard to keep at home and I use only a little every weekend, I woul...
    20 hours ago  ·  Share it:   facebook · twitter · e-mail
  • cold lye vs boiling lye
    cold lye vs boiling lyeSubmitted by TOMATOANDEGG on September 24, 2018 - 5:56pm.Hi guys, i'm making brioche buns and want a dark brown exterior.
    20 hours ago  ·  Share it:   facebook · twitter · e-mail
  • Scoring
    ScoringSubmitted by Abe on September 24, 2018 - 4:03pm.When aiming for an ear, with one lengthways scoring popular with batards, is it at a 30° angle straight down the middle or a 30° angle slightly off centre with a gentle curve? ...
    22 hours ago  ·  Share it:   facebook · twitter · e-mail
  • Hobart CE100
    Hobart CE100Submitted by crusty on September 24, 2018 - 2:20pm.Hello! I am new here, and got here because I was searching about my hobart ce100>I saw other posts about the C210, and someone said that the C10, C210 and CE100 are almost the same.  ...
    24 hours ago  ·  Share it:   facebook · twitter · e-mail